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roasted tomato and butternut squash pasta sauce

Roasted Tomato and Butternut Squash Pasta

Molly Eardley
This vegan pasta sauce is made with simple, inexpensive ingredients. You can top it off with your choice of protein!
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine American, Italian
Servings 4 servings

Ingredients
  

  • 320 g spirali pasta or 4 cups
  • 580 g peeled and cubed butternut squash or 4 cups (~ half butternut squash)
  • 200 g cherry tomatoes or 1 cup
  • 1 sweet or yellow onion
  • 2 lemons, squeezed
  • 4 tbsp olive oil or ¼ cup
  • 1 vegetable stock cube
  • reserved pasta water
  • 2 tbsp chopped chorizo optional (your choice of protein)
  • grated parmesan optional

Instructions
 

  • Preheat the oven to 180°C / 350°F. Then, cut the butternut squash into 1 inch thick cubes. The easiest way to do this is to first slice the stem off, then slice lengthways, and scoop out the seeds with a spoon. Next, place the squash halve cut-side face-down and slice horizontally across (~1 inch thick pieces). Now, it's much easier to cut the skin off with your knife, and then into cubes. Add to a lined baking tray.
  • Then, pierce the tomatoes with a knife so they don't explode in the oven and add to the same tray. Quarter the onion and add to the tray. Squeeze one lemon over everything followed by the olive oil. Mix well and distribute evenly on the baking tray. Place it in the oven and cook for 40 minutes, stirring half way through.
  • About 20 minutes before the oven timer goes off, start boiling the water for the pasta and cook according to its instructions. Don't forget to save the pasta water for later!
  • When the squash, tomatoes, and onion are slightly browned, add them to a blender or food processor. (Note: do not add to a sealed blender like a Nutribullet or the heat will cause pressure to build-up and explode.) Blend everything along with the other squeezed lemon, the stock cube, and reserved pasta water - add a quarter cup of pasta water at a time until desired consistency.
  • Pour the sauce over the cooked noodles and mix well. Top with your choice of protein. Enjoy!

Notes

Remember to save the pasta water - this is key to creating a silky smooth sauce that sticks to the pasta! 
The toppings are optional and the sauce recipe on its own is vegan. 
Leftovers - store in the fridge for up to 3 days. To reheat, simply add everything to a pan on medium-heat with a splash of water. 
Keywords autumn recipe, butternut squash sauce, fall recipe, pasta sauce, roasted tomato